John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s. Instead of being served separately, as tradition dictates, the gumbo garnishes - rice, oysters and sausages - are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.
Provided by Craig Claiborne
Categories dinner, project, soups and stews, main course
Time 1h35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Put quail on a flat surface and sprinkle cavity of each with salt and pepper and a pinch of file powder.
- Put rice in a bowl and add salt, pepper and a pinch of file powder.
- Open up cavity of each quail and spoon 2 level tablespoons of rice in. Place one slice sausage and one oyster on the layer of rice. Spoon 2 more tablespoons rice into each cavity, pressing down with fingers. Press all around openings of cavities to seal.
- Arrange quail breast up and close together in one layer in a baking dish. Sprinkle breasts with salt, pepper and a pinch of file powder. Spoon 1 tablespoon of the melted butter on top of each quail.
- Combine onion, green pepper, celery and garlic in a mixing bowl and set aside.
- Bring enough water to boil in a saucepan to cover four remaining slices of sausage. Add sausage slices and simmer gently about 10 minutes. Drain and set aside.
- Heat the oil in a wide, heavy skillet and add the flour, stirring rapidly all around bottom with a wire whisk. Cook, stirring constantly, until flour turns light caramel in color. Reduce heat and continue stirring. Pay strict attention to the color, which will now deepen rapidly. The flour, when ready, should be dark brown; it should not blacken. Total cooking time is about 6 minutes.
- Immediately add onion mixture and continue stirring vigorously 3 to 4 minutes. Add broth while stirring rapidly. Bring to boil and cook, stirring, about 3 minutes. Add the oyster liquor, bay leaves and thyme sprigs and let simmer about 35 minutes. Be sure to scrape bottom of pan to prevent sticking and lumping.
- Meanwhile, preheat oven to 450 degrees.
- Place quail in oven and bake 30 minutes or until breasts are nicely browned.
- Carefully transfer quail to the simmering liquid and continue cooking 5 minutes. Remove bay leaves. Serve one quail and one slice of sausage with equal amounts of the gumbo liquid in four soup bowls.
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Elijah Welden
[email protected]I made this for a dinner party and it was a huge success! The quail was cooked perfectly and the sauce was so tasty. I highly recommend this recipe.
stnos music
[email protected]This was a delicious recipe! The quail was so tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
Jones Men
[email protected]I've made this recipe several times and it's always a hit. The quail is always cooked perfectly and the sauce is so good. I highly recommend this recipe.
Kyla Casey
[email protected]This was a great recipe! The quail was very tender and the sauce was very flavorful. I would definitely recommend this recipe to others.
hafsa ladl
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious. The quail was cooked to perfection and the sauce was so tasty. I will definitely be making this again.
julie leicht
[email protected]I made this for a dinner party and it was a huge success! The quail was cooked perfectly and the sauce was so tasty. I highly recommend this recipe.
baba Azim
[email protected]This was a delicious recipe! The quail was so tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.
Muhammad Hamza Mughal
[email protected]I've made this recipe several times and it's always a hit. The quail is always cooked perfectly and the sauce is so good. I highly recommend this recipe.
christina velez
[email protected]This was a great recipe! The quail was very tender and the sauce was very flavorful. I would definitely recommend this recipe to others.
Humayun Khan
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious. The quail was cooked to perfection and the sauce was so tasty. I will definitely be making this again.
Lovisa Panduleni
[email protected]I made this for a special occasion and it was a huge hit! The presentation was beautiful and the flavors were incredible. I highly recommend this recipe.
Braydon Schultz
[email protected]This was an amazing dish! I followed the recipe exactly and it turned out perfectly. The quail was so tender and juicy, and the sauce was rich and flavorful. I will definitely be making this again.